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Pork Milanese with Lemon Arugula Salad

Pork Milanese & Lemon Arugula Salad

Total Time 28 minutes
Servings 6 people


Pork Loins

  • 3-6 THIN boneless pork loin chops (pounded thin)
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup panko bread crumbs
  • 1/2 cup finely grated parmesan cheese
  • 1/3 cup all purpose flour
  • 1 T parsley (dried) (or 3 T fresh parsley)
  • 1 tsp garlic salt
  • 1/2 tsp thyme
  • 1/2 t paprika
  • 3-4 eggs (beaten)
  • 4 T cooking oil
  • 4-6 lemon wedges (optional)

Arugula Salad

  • 1 cup cherry tomatoes (halved)
  • 1 cucumber sliced
  • 4-6 cups baby arugula
  • 1 clove garlic (minced)
  • 2 T extra virgin olive oil
  • 2 T lemon juice
  • 1 t balsamic vinegar
  • salt to taste


  1. Spread pork on a cutting board or baking sheet, cover with plastic wrap, and pound with a Meat Mallet until pork loins are very thin, even pieces. Season both sides with salt and pepper. 

  2. Combine panko, cheese, flour, parsley, garlic salt, thyme and paprika in a medium-sized bowl. Whisk together eggs in a separate bowl. Dip pork loins, one at a time, into eggs and then into the dry ingredient mixture, coating each side completely. Place coated pork loins on a large plate or baking sheet.

  3. Heat 2 T of the cooking oil in a medium-large pan (my absolute fave!). Cook half of the pork loins for 3 minutes on each side and until fully cooked through. Transfer cooked pork loins to a plate. Add additional 2 T of cooking oil and repeat the process for the remaining pork loins. 

  4. Meanwhile, combine salad ingredients in a medium bowl. In a separate, small bowl (I like to use my pyrex for dressings), combine oil, lemon juice and balsamic vinegar. Toss salad with dressing. Season with salt as desired. 


Squeeze juice from 1-2 lemon wedges and sprinkle on top of pork chop. Serve pork topped with salad.  

We recommend that all meals for children be served with milk.